Poppy Seed Chicken...YUM!

On Tuesday I had a long lunch with an golden friend & one of our topics of conversation was (of course!) food. I lamented about the "what's for dinner?" older than dirt phrase & decided it had to be chicken. She quickly jumped in and wrote down this recipe for me:

Poppy Seed Chicken

4 breasts of chicken, cut to bite size, browned & seasoned

Spray a 9" pan, & layer with the following mixture:

1-can cr. of chicken soup

1-8 oz container sour cream whisk together

1/2 soup can of milk

Top w/mixture of :

1 pkg. Ritz crackers

1 stick of butter

& 2 tsp. poppy seeds

Bake at 350 till bubbly & crust is golden in color. Serve over your choice of pasta, rice or wild rice.

Well, it was totally delicious, with a nice variety of texture. I decided to make my dish more WW friendly, so I used 98% fat free cream of chicken soup, lite sour cream...& I reduced the butter to 3 T. & the crackers to approximately 1/2 pkg. Not only did it taste good, but it looked good when placed on top of our penne pasta...I can envision it served with steamed asparagus and glazed carrots for a truly appetizing and colorful presentation. Enjoy!